Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto

by Maggie Foard
from Goat Cheese
(Gibbs Smith, 2009)
Serves 6

For this carrot and ginger soup use organic carrots, if possible. Flavor-wise, they’re so superior to ordinary store-bought carrots. You can skip peeling them if the skins look nice and “appealing” after they’ve been scrubbed. When I make this soup, I feed all the carrot tops to the goats. Also, make sure to use the freshest ginger you can find for a bright flavor.—Maggie Foard

convert Ingredients
For the cilantro pesto
1 cup packed cilantro leaves
1 jalapeño, finely minced, and seeds discarded
1 clove garlic
1/4 cup toasted pumpkin seeds [toast 5 minutes at 325°F (160°C)]
2 tablespoons or so olive oil
1/4 teaspoon salt

For the carrot and ginger soup
2 tablespoons butter
2 tablespoons olive oil
1 very large onion, diced
8 cloves garlic, minced
3 to 4 tablespoon grated fresh ginger
3 pounds organic carrots, cut into chunks
3/4 teaspoon salt
6 cups chicken or vegetable stock, preferably homemade
One 5.5-ounce tub Harley Farm fromage blanc or some crumbled chèvre
Cilantro Pesto (above)

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Method
Make the cilantro pesto
1. Place the cilantro, jalapeño, garlic, pumpkin seeds, olive oil and salt into the food processor or mini-chop and pulse until combined.

Make the carrot and ginger soup
1. Melt the butter and oil in a soup pot. Add the onion and cook slowly until soft; then add the garlic and ginger. Stir and cook another minute or so.

2. Add the carrots, salt and stock. Bring to a boil and then turn down and simmer for about 30 minutes.

3. Puree the carrot-ginger mixture with a hand blender or carefully mash the carrots until the soup is blended but not too smooth. Serve the carrot and ginger soup with a dollop of fromage blanc and a drizzle of the pesto.

Recipe © 2008 Maggie Foard. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.